Creme Egg Cheesecake Recipe

This Cadbury’s Creme Egg Cheesecake Recipe (No Bake!) has been viewed over a million times. The ultimate Easter chocolate make, find out what all the fuss is about… This super easy dessert is a buttery biscuit base, topped with light, whipped cream and cream cheese, with chocolate and Creme Eggs. Easily adaptable to be Gluten Free.

Am I safe to start posting Easter recipes without fear for you all being grumpy with me? Nope? Oh. Perhaps I can persuade you with this little no bake Creme Egg Cheesecake recipe number…? I know it’s February but as I explained last year, my Cadbury’s Creme Egg love only lasts for a short while so I’d better make it count, right?

Plus I love Easter remember? No gift shopping conundrums like Christmas and yet all of the good stuff to eat and time with the family. Win win. So, you’re on board now, right? Hurrah for us. Let’s celebrate with a giant, whopping, no bake Creme Egg Cheesecake full of chocolate Cadbury’s Creme Eggs.

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I have to confess I am not a cheesecake fan, especially not a giant cheesecake. I think I’ve been put off by claggy, dry, over baked cheesecakes.

With this no bake cheesecake, I’ve aimed for something a little tart to offset the gooey sweetness of the Cadbury’s Creme Eggs. Made with whipped double cream and fluffy cream cheese, it doesn’t use any gelatine so is also suitable for vegetarians.

The consistency should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.

Some tips for making the No Bake Cadbury’s Creme Egg Cheesecake Recipe:

Pop the Cadbury’s Creme Eggs in the fridge for an hour or so before cutting, it will make them less gooey.

When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too running and the no bake cheesecake will be sloppy, too stiff and it will be too dense.

Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!

I would stick to Philadelphia creme cheese for this (and full fat) it seems more stable than supermarket own brands.

Only ever use Gel Food Colour to colour the chocolate. Liquid food colour will make it too thin.

Allow the chocolate to cool slightly before drizzling to avoid ‘melting’ the cheesecake. You’ll also get neater lines as slightly cooled chocolate doesn’t spread so easily.

For a neater chocolate drizzle, use disposable piping bags for each colour of chocolate. Just snip the end off to pipe. I use these: Savoy Disposable Icing Piping Bag

Use a tin with either a springform (the type where the side unclips) or a removable base.

Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.

The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter.

Hope you enjoy making this as much as I did. Please tweet me a photo if you do make it! You can find me on twitter @tamingtwins and Instagram@tamingtwins. Say hello! Follow me on Facebook if you’d like to know as and when I post more Easter recipes over the coming months.

What I used to make the No Bake Cadbury’s Creme Egg Cheesecake Recipe:

How to make the No Bake Cadbury’s Creme Egg Cheesecake Recipe:

Creme Egg Cheesecake

The ultimate easy Creme Egg Cheesecake recipe. This recipe has been viewed over 2 million times, see what the fuss is about! No bake and utterly delicious, this is the perfect Easter dessert. Chocolate, cream cheese, whipped cream and a buttery biscuit base all make for the best sweet treat. INCLUDING VIDEO!

Course Dessert

Cuisine Family Food

Prep Time15minutes

Total Time15minutes

Servings12

Calories783kcal

Ingredients

280gDigestive Chocolate Biscuits

140gButterUnsalted, melted

560mlDouble creamlightly whipped until it forms soft peaks

140gIcing Sugarsifted

560gPhiladelphia Cream CheeseFull fat, 2 x 280g tubs

Juice of half a lemon

275gMini Cadbury's Creme Eggsabout 3 small bags

4Creme Eggs to decorate

60gMilk Chocolate

120gWhite Chocolate

Yellow Food Colouringsee my notes above

Instructions

Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)

O. M. G. I’m sorry, I can’t read your recipe as I’m lactose intolerant and I might just cry! I LOVE cream eggs, or at least I used to love them, but sadly they are a distant memory. As is cheesecake. WAAAHHAAAAAAAHAAAAAAA! Janie x

Oh but you can have it,Philadelphia have just started making a lactose free cheese spread (from a well known every little helps supermarket!) and there are plenty of ways to make the base lactose free. I have not checked the ingredients recently but the inside of a cream egg used to be lactose free-annoying I know as you can’t eat the outside!! Anyway any type of cheesecake is possible lactose free

Nostalgic for creme eggs – although the memory and the promise is always more than the reality for me. However, even a non-sugar lover like me couldn’t resist this. Awesome picture with the icing running down the side just begging to be scooped up with your finger. Food porn is overused – but fits here.

That is just sinful! I love it, want it and I am definitely trying it. I am wondering how I can fit it into my next cake club with the theme The Oscars. Hmmmmmmm! Oh and thanks for linking to my pancake stack over at Great British Chefs.

Although, if you’re going to post about Easter far too early then at least you’ve done it with a really gorgeous looking recipe. I love the effort you’ve gone to with colouring the chocolate on top, it makes it look really special.

One important question. It sounds like you know your creme eggs. What do you think of the new ones?

Sarah wow I don’t even know what to say but OMG you are so talented and amazing. Where is your cooking show! The photos are fantastic and I don’t even like creme eggs (I know oh the shame) but I would eat this up like candy! So delicious.

As soon as this picture popped up it had to be shared on our facebook page and it has been rather popular!! Fab creation but not sure I will actually have the will power not to just eat all the creme eggs before they make it onto the cake ! Sara xxx

Hi Jean, Digestive Biscuits are a bit like Graham Crackers, you know that kind of oaty texture? I think they’d be the best substitute. Re the cream, you need to look out for a cream that is about 48% fat, that’s our double cream. I think yours may taste slightly different though as here double cream is a natural product. Icing sugar is confectioner’s sugar or powdered sugar. Hope that helps. Let me know how you get on.

I made this cheesecake this weekend and it is AMAZING, thank you for posting this recipe I enjoyed making it as well as eating it, the girls at work are having a day off their diets especially to eat it. 😀

Hi Sarah! I followed your recipe for this cheesecake last night and was so chuffed with the results. It’s the first cheesecake I’ve made and it turned out fantastically! I did struggle a bit though with the yellow coloured chocolate for the icing, I found that the gel colouring cause the lovely runny white chocolate to seize up. I drizzled the milk choc then the White and then tried again with adding it to the second lot of white just in case I’d overdone the first one but the same thing happened again. Do you have any advice for remedying this? Normally if I over-heat chocolate when I’m melting it (as I’m lazy and use the microwave) I can revive it by adding a drop of butter in to it but even that didn’t help this time! I have to say though, the end result was delicious regardless, even if it didn’t look quite so pretty! Thank you for the fab recipe 🙂

Gel colour will seize chocolate unless you use flo coat with it. You can also purchase special oil based colours to use for colouring chocolate. You can try adding the colour to a little cream before melting your chocolate (I’ve seen coloured ganache made this way).

How long before you serve it can you remove from tin? I made the cheesecake last night and worried if take it out too early to decorate it that it will start to fall apart as doesn’t seem to have ‘set’ much overnight, (feels same consistency when touch the top).

This was the first cheesecake I have made and it looks pretty good. Your instructions are easy to follow and it was fun to make even though cutting the mini creme eggs were a bit fiddly. Do I store the cheesecake in the fridge and how soon should it be ate? Thanks

I’ve just made this for our family gathering tomorrow. It looks fantatic. I must say I found the base quite oily so will reduce the butter next time, and there was way too much cheesecake mixture for my 8″ springform tin, so would recommend using a larger one.

I just finished making this cheesecake (it is currently chilling). I had a few tastes of the batter and I must say, it is delectable!! I cannot wait to share this with my family tomorrow for Easter! Thank-you for posting this and THANK-YOU for all of your tips as I would not have thought of any of them prior. Happy Easter!

I just made this fabulous cheesecake BUT don’t use yellow Jel food colouring to the white chocolate as it makes the white chocolate very hard and you can’t line it in top. Too bad. Always looks yummy (I hope)